Corn Cakes With Avocado Salsa
In this recipe, savory corn cakes make a delightful meal when paired with a zesty avocado salsa. The crispy texture of the cakes complements the creamy avocado, creating a burst of flavors with each bite. Enjoy these delicious cakes with a side of warm refried beans for a comforting and satisfying dish.
— Constant Cookbook
Ingredients
- 50g self-raising flour
- 1 egg , beaten
- 200g canned or frozen sweetcorn
- bunch spring onions , trimmed and finely chopped
- 1 avocado , cut into small chunks
- 1 lime , ½ juiced and the rest cut into 4
- handful coriander leaves, chopped
- 1-2 tbsp vegetable oil
- refried beans , to serve
Instructions
- In a bowl, combine the flour, egg, corn and half the onions with some seasoning, then mix well. Mix the avocado with the remaining onions, lime juice, coriander and seasoning, then set aside.
- Heat 1 tbsp oil in a non-stick frying pan. Drop tbsps of the corn mixture into the frying pan, smoothing them down to form cakes. Cook for about 2-3 mins on each side over a medium heat, adding the remaining oil if you need to. Serve hot with the avocado salsa, lime wedges and some warm refried beans.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 436 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.04 milligram of sodium
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